>cook without a lot of oil. >food taste bland. >cook with a shitload of oil and fat. >food tastes amazing

>cook without a lot of oil
>food taste bland
>cook with a shitload of oil and fat
>food tastes amazing
wtf is this sorcery?

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  1. 2 months ago
    Anonymous

    >anon learns about saturated fats

  2. 2 months ago
    Anonymous

    Humans crave fat

    • 2 months ago
      Anonymous

      but why? isn't fat bad for you? i was told it's gonna make my heart stop and turn me into an american.

      • 2 months ago
        Anonymous

        No, there is good fat and bad fat. Avocados have good fat, mcdonalds hamburgers have bad fat.

      • 2 months ago
        Anonymous

        Some fats are really good for us, our brains are made predominantly of fats, our brains need fat to function. When some people take statins to lower cholesterol they end up experiencing "dementia like" symptoms. Women are much more likely to get dementia and they are the ones far more likely to buy into diet culture, which more often than not encourages dropping fats altogether. Your brain needs healthy fats to survive.

        • 2 months ago
          Anonymous

          this. cholesterol is unfairly demonized. the "healthy little old lady with insane cholesterol levels" is a documented phenomenon. it is what comprises plaques in the circulatory system but not what causes them, it's like blaming the firefighters for property damage because everything was soaked after they put out the fire. Inflammation is what causes most of the circulatory issues we attribute to cholesterol and inflammation can be tied to many sources including seed oils (which result in a vastly imbalanced n6:n3 ratio in the modern diet), processed sugar, trans fats, drugs, alcohol etc.

          Saturated fat is only 'bad' in that it's highly calorie dense.

          Fun fact, when the food industry started demonizing fat and introducing low-fat alternatives it made everything taste like shit. To compensate they added sugar instead. Now everything is loaded with incredible amount of sugar, especially cheap subsidized HFCS, and everybody is significantly fatter than they have ever been in the history of mankind.

          Skip the sugar, cook with butter and lard.

          its actually most likely not sugar. it's seed oil. sugar consumption has flatlined or declined since 2000, red meat and dairy consumption have been declining even longer but obesity, even adjusted for the aging of developed country populations, is still climbing. those calories have largely been replaced with unsaturated fat and largely not the n9 rich fruit oils like olive oil and avocado oil. It's all the n6 rich oils like sunflower, safflower, canola, soy, etc.

          • 2 months ago
            Anonymous

            can somebody please explain what "inflammation" is and how you can detect it, it seems really vague

      • 2 months ago
        Anonymous

        All macros are good for you.
        Your body is programmed for survival and does a poor job of figuring out when you've had too many, though. That's because it's only within the last few centuries that w had a surplus of them. That's why you need to actually think about what you're eating rather than relying on instincts.

        • 1 month ago
          Anonymous

          >All macros are good for you.
          added sodium is never good for you

          • 1 month ago
            Anonymous

            Sodium is not a macro, anon.
            And evidence that it's bad for you is spurious at best. Nothing wrong with it as long as you handle the quantities.

  3. 2 months ago
    Anonymous

    It's called oil.

    • 2 months ago
      Anonymous

      actually it's called lipids

      • 2 months ago
        Anonymous

        yeah well i'm livid

  4. 2 months ago
    Anonymous

    fat browns things for one but it also carries flavors and sticks them to your tongue

    • 2 months ago
      Anonymous

      Some vitamins can only be absorbed with fat too.

  5. 2 months ago
    Anonymous

    Fun fact, when the food industry started demonizing fat and introducing low-fat alternatives it made everything taste like shit. To compensate they added sugar instead. Now everything is loaded with incredible amount of sugar, especially cheap subsidized HFCS, and everybody is significantly fatter than they have ever been in the history of mankind.

    Skip the sugar, cook with butter and lard.

    • 2 months ago
      Anonymous

      and then they replaced normal fats with PHOs. not sure if they did it for 'diet' or 'cost' reasons but either way frick pho's

  6. 2 months ago
    Anonymous

    my wife Chino is so cute

  7. 2 months ago
    Anonymous

    Fats disperse flavor around. Different particles spread into the oil, and make it more flavorful and that flavor is then transported around the cooked food with the oil.

    When frying food oil obviously increases the surface area thats experiencing heat, making the food crispier, adding to the caramelization and maillard reactions.

    Some amount of fat might make the mouth feel better for the food bites.

    You will then feel more full if your digestive system has oils instead of like, dieting food making you more satisfied with a dish that used oil while cooking.

    • 1 month ago
      Anonymous

      Yeah this
      Something I've noticed with my sister's and mother's cooking is that they don't add enough oil for the cooking technique they're using to actually work

  8. 1 month ago
    Anonymous

    Oil can improve food with it having natural flavor to it.
    Butter is flavorful, the milk proteins will brown giving seared food some nutty flavoring that most people enjoy.
    Olive oil has lots of flavor thats used as is for coating salads for a reason, and pasta is nicer drowned in olive oil.

    Make hot choccy with 0% fat milk and its like drinking water but 3% fat milk has different flavor and texture to it.
    Cheap chocolate products are 60% sugar while the expensive quality stuff has higher percentage of chocolate oils in it.
    Fatty cuts of meat like pork can be overcooked and still be edible because the fat content makes it juicier but overcooked lean beef steak is tough to swallow.
    Add 1/3 weight butter to mashed potatoes and it goes from meh to pretty good and the fats help the texture by getting between the starch cells so they dont bind together making the material less gluey.
    Fats help making grocery products more shelf stable, they give it moisture like qualities without increasing bacteria activity.
    Water cant go past 100c but oil can go up to 200c so anything you put there can be browned and caramelized. Slow cooking vegetables in oil is one key way to intensify flavor.

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